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I bought mine new. I have two plus a cast skillet. My folks had one that was all rusted and I thought about cleaning it up but it was a cheap brand and the lid did not set on and seal properly so I did not waste my time.

That is an interesting link. I doubt the 3-up 3-down rule would apply to that one for temperature control.

Politicians need to be changed like diapers, and for the same reason.
Mark Twain

If it's not the pre-seasoned one, then yes you do.
I use my propane outdoor grill, but you can use your indoor oven.
Here's a link that explains it pretty well.
If you take the time to season it, you'll find it one of your favorite ways to cook and bake outdoors.
Good luck, and enjoy.

My experience is that a pre-seasoned DO is fragile. I would recommend seasoning it anyway, and avoiding high acidic dishes for a while. If you find some dishes sticking a trick is to boil water and use a soft bristle brush to remove stuck on food. As a new cooker you may have the tendency ( I know I did) to use too much heat, which results in food sticking. Remember the three up three down rule. Take the DIA of your oven, put 3 coals more than the dia. on the top, and 3 less on the bottom. That will result in a temperature of approx. 350 degrees.

I got a great cobbler recipe if anyone is interested. Note it does NOT use store bought cake mix, not much more difficult, and is way better than using a cake mix.

Politicians need to be changed like diapers, and for the same reason.
Mark Twain

My experience is that a pre-seasoned DO is fragile. I would recommend seasoning it anyway, and avoiding high acidic dishes for a while. If you find some dishes sticking a trick is to boil water and use a soft bristle brush to remove stuck on food. As a new cooker you may have the tendency ( I know I did) to use too much heat, which results in food sticking. Remember the three up three down rule. Take the DIA of your oven, put 3 coals more than the dia. on the top, and 3 less on the bottom. That will result in a temperature of approx. 350 degrees.

I got a great cobbler recipe if anyone is interested. Note it does NOT use store bought cake mix, not much more difficult, and is way better than using a cake mix.

Thanks guys.

If I understand you right Gib's, if I have a 10" oven I should put 13 coals on top and 7 underneath? Are you talking charcoal? Or just burned wood coals?

Five minutes before done, remove lid and sprinkle top with brown sugar as desired. Replace lid and continue cooking until done.

This recipe works with any type of fruit.
(If using canned peaches or other fruit drain the canned juices off first. Note I do not recommend canned fruit as the syrup skews the natural taste IMO)

I can hardly wait until the peaches come to season this year….this recipe will be great with the new ice cream machine the wife got for me Christmas last year. Home made cobbler and home made ice cream..yuuummmy!

Politicians need to be changed like diapers, and for the same reason.
Mark Twain

Five minutes before done, remove lid and sprinkle top with brown sugar as desired. Replace lid and continue cooking until done.

This recipe works with any type of fruit.
(If using canned peaches or other fruit drain the canned juices off first. Note I do not recommend canned fruit as the syrup skews the natural taste IMO)

I can hardly wait until the peaches come to season this year .this recipe will be great with the new ice cream machine the wife got for me Christmas last year. Home made cobbler and home made ice cream..yuuummmy!

Thanks!

Can't wait to try it out. Its still single digit lows and 30 for highs here with a snow cover so I won't be doing outdoor cooking for a little while yet.